As late summer approaches, summer squash abounds! Garlicky Zucchini is a side dish that goes with almost everything. I served mine alongside cheesy spicy cornbread and black bean soup, but it pairs great with grilled corn and your choice of protein, or even stirred into pasta for added veggies and flavor.
What (your ingredients):
1 tablespoon olive oil
1 large zucchini
1 large clove garlic
¼ teaspoon paprika
Pinch of salt and pepper
How (your directions):
In a large sauté pan, heat olive oil over medium heat. Dice zucchini into large bite-size pieces, then add to pan. Sauté for 4 minutes, stirring occasionally.
Mince garlic clove and add to zucchini, along with paprika, salt, and pepper. Stir occasionally.
Zucchini is finished cooking when slightly browned and the liquid in pan has evaporated.
Why (the science): 1 large zucchini provides several vitamins, but is very light, so it makes a great weight-loss vegetable! Aim for half your plate to be fruits and vegetables.